Kimmel, Tel Aviv

Simple interiors with a rustic feel, friendly staff and an attractive menu makes Kimmel a preferred eat—out for the local working population. There is an array of traditional fare offered here. Goose liver cooked in plum and fig sauce, tucked in a mushroom is a mouthful of delight. The variety of bread offered here is spiced with 'zataar', a local spice, dill, garlic, lemon, olive oil and served with honey, pepper, berry, figs or pistachio sauces. 'Liver pate with Calvados' is an excellent way to build your appetite followed by mixed vegetable raviollis or 'beef Strongov' for a heavier main course.